Campbell's® Chili and Rice

Campbell's® Chili and Rice

3

"Ground beef and kidney beans simmer in an onion and chili powder spiked sauce featuring Campbell's® Healthy Request® Condensed Tomato Soup to be served over hot cooked rice."

Ingredients

35 m servings 1047 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 1047 kcal
  • 52%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 186.6g
  • 60%
  • Protein:
  • 38.9 g
  • 78%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat.
  2. Stir the soup, water, vinegar and beans in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is hot and bubbling. Serve over the rice.

Footnotes

  • Serving Suggestion: Serve with reduced-fat cornbread and a salad with cucumber and red onion with light red wine vinaigrette. For dessert serve apples baked with cinnamon-sugar.
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Reviews

3
  1. 4 Ratings

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First of all, the picture is wrong for this recipe, but anyways... For as quick and easy as this dish is, it really is yummy. I seasoned the meat really well with spices salt, pepper, garlic p...

This recipe is very simple and so tasty!! The only change i had to make was to add two cans of soup instead of one. Other than that, this is wonderful! I make it all the time ;)

5 stars with the adjustments I made. I actually used a full pound of ground beef. Added a pinch of cumin and cilantro. Added just about a half can of rotel with liquid (my husband doesn't like...